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WAUSAU, Wis. (WSAW) – Angie Horkan, with the Wisconsin Beef Council, shares recipes showcasing lean beef that are licensed by the American Heart Association. February is American Heart Thirty day period.
Beef Major Sirloin Steak with Asparagus & Tomato Orzo
Elements:
- 1 beef Leading Sirloin Steak, Boneless, minimize 1 inch thick (about 1-1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup unsalted beef broth
- 1/3 cup dry purple wine
- 1-1/2 cups chopped roma tomatoes
- 1/4 cup finely chopped capers
- 1 tablespoon minced garlic
- 1 cup cooked orzo pasta
- 1/2 pound asparagus, trimmed, cut into 1-inch items
COOKING:
- Press salt and pepper evenly on to beef steak. Warmth substantial nonstick skillet above medium warmth till incredibly hot. Spot steak in skillet cook dinner 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning from time to time. Remove from skillet hold heat.
- Incorporate broth and wine to skillet boost heat to medium-substantial. Cook and stir 1 to 2 minutes or until eventually brown bits hooked up to skillet are dissolved. Increase tomatoes, capers and garlic cook and stir 6 to 7 minutes or right up until thickened.
- Meanwhile, cook dinner pasta according to package instructions. Insert asparagus in the course of last 3 minutes of cooking time. Drain toss with half of the tomato combination. Cook’s Idea: Nutritional investigation of this recipe is centered on pasta cooked with no the addition of salt.
- Carve steak crosswise into slices. Serve steak more than pasta. Spoon remaining tomato mixture over steak.
Recipe concept from the Wisconsin Beef Council
Indian Beef Flank Steak & Rice
Elements:
- 1 beef Flank Steak (about 2 lbs)
- 1 cup non-unwanted fat plain Greek-design and style yogurt
- 2 tablespoons garam masala
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoons salt
- 3 tablespoons h2o
- 2 pink onions, slash into thick slices
- 3 cups warm cooked brown rice
- 2 cups frozen peas, cooked
COOKING:
- Incorporate yogurt, garam masala, garlic powder, paprika and salt in little bowl. Unfold 1/3 cup yogurt combination in excess of beef Flank Steak. Reserve remaining yogurt combination for sauce. Position beef steak in meals-protected plastic bag convert steak to coat. Shut bag securely and marinate in refrigerator 6 hours or as lengthy as right away.
- Eliminate steak from marinade discard marinade. Location steak on grid about medium, ash-covered coals. Grill, protected, 11 to 16 minutes (above medium heat on preheated gasoline grill, protected, 16 to 21 minutes) for medium scarce (145°F) to medium (160°F) doneness, turning occasionally. In the meantime, grill onion slices, protected, 11 to 15 minutes. Take away steak from grill allow stand 3 to 5 minutes.
- In the meantime, heat remaining sauce and water in tiny saucepan in excess of medium warmth 2 to 3 minutes. Cut steak lengthwise in half, then across the grain into thin slices. Slice onions into chunk-sized items. Incorporate rice and peas in massive bowl. Divide rice mixture evenly among plates. Provide with beef, onions and sauce.
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